Big Cuts

Baltimore Pit Beef

Baltimore Pit Beef

­­Pit Beef originated in my hometown of Baltimore. Smoky, succulent beef is piled high in one of America’s greatest sandwiches.

Other Recipes from Episode 208: The Best BBQ You’ve Never Heard Of


Baltimore Pit Beef

Recipe Notes

  • Yield: Serves 8
  • Method: Direct grilling


  • 8 kaiser rolls
  • Pit Beef Horseradish Sauce
  • 1 sweet white onion, sliced paper thin (optional)
  • 2 ripe tomatoes, thinly sliced
  • Iceberg lettuce, thinly sliced

Recipe Steps

1: Sprinkle the beef all over with the rub, patting it into the meat with your fingers. For maximum flavor, place in a baking dish, cover with plastic wrap, and let marinate for 1 hour.

2: Set up your grill for indirect grilling and preheat to medium-high.

3: Grill the beef until the outside is crusty and dark golden brown (even black) and the internal temperature is about 135 degrees for medium-rare, or to taste. Transfer the beef to a cutting board and let it rest for 5 minutes.  Have all the other ingredients in bowls or platters on the table for serving.

4: Slice the beef by hand as thinly as possible, using a sharp knife.  To serve, have each guest pile the beef high on a roll or bread thickly slathered with horseradish sauce.  Garnish with onions, tomatoes, and lettuce and eat while it’s hot.

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.